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Asparagus Ham Swirls Recipe

Asparagus Ham Swirls Recipe

I came across the recipe for this hot appetizer years ago and have made it many tomes to share with friends and co-workers. Asparagus, ham and cheese combine into a fun finger food. —Nancy Ingersol, Midlothian, Illinois
TOTAL TIME: Prep/Total Time: 30 min. YIELD:16 servings


  • 16 fresh asparagus spears, trimmed
  • 3 tablespoons Dijon mustard
  • 16 thin slices fully cooked ham
  • 16 slices process Swiss cheese
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • Canola oil


  • 1. In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Spread about 1 teaspoon of mustard on each ham slice. Top with one slice of cheese.
  • 2. Place an asparagus spear at one end (trim to fit if needed). Roll up each ham slice tightly; secure with three toothpicks. Dip ham rolls in egg, then roll in bread crumbs.
  • 3. In an electric skillet, heat 1 in. of oil to 350°. Fry rolls, a few at a time, until golden brown, about 3-4 minutes. Drain on paper towels; keep warm.
  • 4. Cut each roll between the toothpicks into three pieces. Yield: 4 dozen.

Nutritional Facts

3 each: 144 calories, 8g fat (4g saturated fat), 55mg cholesterol, 670mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 12g protein.

Reviews for Asparagus Ham Swirls

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DoctorMrsKiker User ID: 8584805 235543
Reviewed Oct. 24, 2015

"Made this for a dove supper my husband and his friends were throwing. I found out at the last minute that we needed an appetizer and I threw this together with what I already had and the Yummly app made it easy to find this recipe based on what I had in the fridge. Was a big hit!!!"

kathleenrr User ID: 5051886 15651
Reviewed May. 1, 2014

"I have made something similar for years. Instead of bread crumbs, I cut the crust from sixteen slices of loaf bread (your choice, white, whole wheat, etc). Spread the mustard (dijon) on bread, slice of ham and asparagus. Roll up and saute in butter. Delicious!!!"

desmma15 User ID: 3711039 39240
Reviewed Apr. 24, 2014

"Rather than cutting these into thirds, I leave them whole for a nice lunch entrée."

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